Pages

Saturday, May 12, 2012

Vietnamese Beef Pho Soup

I always get a craving for Vietnamese Pho Soup on cold wet days. The reason why confounds me, but you are likely to find me happy with a bowl of steaming beef broth noodle soup in front of me on a rainy day.

At Vietnamese restaurants, Pho is usually served with the broth, noodles and meat in a bowl and plate of cilantro, fresh mint, fresh basil and bean sprouts on the side. Then you simply add the leafy spices to your soup in amounts according to your preference, stir in some Hoisin sauce and some hot garlic sauce and you are set.

The simple ingredients of this soup also makes it very easy to make at home. In less than a half-hour, these hearty bowl of goodness can be quickly thrown together and enjoyed from the comfort of your own dinner table.

Step 1: In a large pot bring the beef broth to a boil. Add the noodles and simmer until cooked. If using Canton noodles about 8-10 minutes until al dente. Vermicelli noodles cook very quickly about 3-5 minutes until translucent.

Step 2: Remove noodles from broth and set aside in a large bowl. Remove the broth from heat and add in the raw slices of beef stew. Since the meat is sliced thinly, it will cook quickly in the hot broth. Simply stir and serve the beef and broth into large bowls.

Step 3: Add the noodles, cilantro, scallions, basil, mint and bean sprouts to your bowl of soup in amounts according to your preference. Stirring in a little bit of Hoisin sauce can sweeten the soup, while adding a teaspoon of Vietnamese Hot Garlic Sauce will give it some kick of spiciness. Both sauces are easily found in the Asian or Ethnic section of most groceries. A dash lime and it's ready to eat.